Chef's book of formulas, yields, and sizes / Arno Schmidt.
Material type: TextPublisher: New York : J. Wiley, [2003]Copyright date: ©2003Edition: Third editionDescription: xiv, 354 pages ; 25 cmContent type:- text
- unmediated
- volume
- 0471227161
- 9780471227168
- 641.57 22
- TX820 .S355 2003
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.57 SCH (Browse shelf(Opens below)) | 1 | Available | A257688B |
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641.57 NEW The new professional chef / | 641.57 PRO The professional chef's techniques of healthy cooking / | 641.57 PRO The professional chef / | 641.57 SCH Chef's book of formulas, yields, and sizes / | 641.57 TEC Techniques of healthy cooking / | 641.572 COO Cool restaurants : the cookbook. | 641.572 FUL The chef's compendium of professional recipes / |
Includes index.
Previous ed.: 1996.
Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables --
Preface -- Acknowledgments -- Credits -- Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables -- Sizes and Miscellaneous Information -- Index.
"This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike."--Publisher description.
Machine converted from AACR2 source record.
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